Peaked in High School (Clone) Beer Recipe | All Grain Clone Beer | Brewer's Friend
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Peaked in High School (Clone)

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve Luke
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
URL: http:// www.beerandbrewing.com
Created: Friday February 6th 2026
1.057
1.010
6.1%
61.9
10.9
n/a
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb Rahr - Standard 2-Row8.8 lb Standard 2-Row 36.8 1.8 79.2%
1.40 lb Weyermann - Pilsner1.4 lb Pilsner 36 1.5 12.6%
0.56 lb Simpsons - CaraMalt0.56 lb CaraMalt 34 14 5%
0.19 lb Simpsons - DRC0.19 lb DRC 34.7 115 1.7%
0.10 lb Simpsons - Crystal Dark0.1 lb Crystal Dark 33 120 0.9%
0.06 lb Weyermann - Carafa III0.06 lb Carafa III 32 525 0.5%
11.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Chinook6 g Chinook Hops Pellet 13 First Wort 0 min 13.09 1.4%
3 g Chinook3 g Chinook Hops Pellet 13 Boil 75 min 5.95 0.7%
7 g Centennial7 g Centennial Hops Pellet 10 Boil 12 min 4.29 1.6%
11 g Centennial11 g Centennial Hops Pellet 10 Boil 5 min 3.2 2.6%
11 g Mosaic11 g Mosaic Hops Pellet 12.5 Boil 5 min 4 2.6%
68 g Simcoe68 g Simcoe Hops Pellet 12.7 Whirlpool 0 min 22.82 15.9%
17 g Mosaic17 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 5.61 4%
11 g Centennial11 g Centennial Hops Pellet 10 Whirlpool 0 min 2.91 2.6%
11 g Admiral11 g Admiral Hops Pellet 14.5 Dry Hop 0 days 2.6%
113 g Mosaic113 g Mosaic Hops Pellet 12.5 Dry Hop 0 days 26.3%
57 g Chinook57 g Chinook Hops Pellet 13 Dry Hop 0 days 13.3%
57 g Mosaic Cryo57 g Mosaic Cryo Hops Pellet 22 Dry Hop 0 days 13.3%
57 g Simcoe Cryo57 g Simcoe Cryo Hops Pellet 22 Dry Hop 0 days 13.3%
429 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 gal Strike 163 °F 154 °F 60 min
3.3 gal Sparge 168 °F 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 75 °F
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Table sugar Water Agt Boil 20 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Mosaic Incognito is a dip hop. Collect wort from boil, add to closed fermenter and seep hops between 170 -150 F. Add cooled wort to fermenter after remove steeping Mosaic Incognito. Both Cryo hops are second dry hop.

    DIRECTIONS
    Mill the grains and mash at 154°F (68°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle with the first-wort hops. Sparge and top up as needed to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 75 minutes, adding the hops, sugar, and nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, allowing the wort to cool to about 197°F (92°C). Ladle out a small amount of wort into a clean glass; add the Mosaic Incognito to that glass, stir to combine, then cover and set aside. Meanwhile, add whirlpool hops to the spinning wort and allow 10 minutes to steep and settle. Chill to 58°F (14°C), aerate the wort, pitch the yeast, then add the Incognito wort.

    Ferment at 59°F (15°C) for 2 days, then raise to 60°F (16°C). Once the gravity has dropped to about 1.029 (7.4°P), around Day 7, raise the temperature to 65°F (18°C). After 2 more days, add the first dry hops; after 3 more days, add the second dry hops. The day after adding the second dry hops, drop/remove the hop trub. Once fermentation is complete and the beer has passed VDK (see “Hunting for Diacetyl,” beerandbrewing.com), lower the temperature to 50°F (10°C); the next day, lower it to 40°F (4°C) and, optionally, add Biofine or other kettle finings; then lower it to 35°F (2°C) to condition until ready to package; carbonate the beer to about 2.7 volumes of CO2.

    BREWER’S NOTES
    Be careful not to kill your yeast when adding the hot slurry; we push some CO2 into the fermentor to push the yeast away from the surface. We dry hop this beer on Days 9 and 12, but your mileage may vary. We also cap the fermentor after the second dry hop, allowing some natural carbonation to build as fermentation completes. For us, this beer takes about 30 days from brew to packaging.
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  • Public: Yup, Shared
  • Last Updated: 2026-02-06 02:56 UTC
NEW Water Requirements:
Peaked in High School (Clone)
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Peaked in High School (Clone)
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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